Wednesday, November 4, 2015

There are different method of preparing coconut rice like rice cooked with coconut milk or rice mixed up with fry ed grated coconut etc etc. But my version of preparing this rice is very simple and quick. If there's any leftover rice, then this is perfect to end up next day. An aroma of curry leaves and fresh grated coconut makes this rice yummy. Also its the best to pack this rice for lunch or dinner during our train travel. Make sure you use only coconut oil. This will enhance the flavour of coconut and goes well with the taste.

INGREDIENTS

1 Cup Cooked Rice.

1/2 Cup Grated Coconut

2 tsp Mustard seeds.

1 tbsp Urad Dal.

5 to 6 Methi Seeds.

Few Curry leaves.

2 Dry Red chilly.

1 tbsp Coconut oil.

Pinch of Hing

Salt to taste.

METHOD

Heat coconut oil in a pan. Add mustard seeds. Then add urad dal and methi seeds and fry till the dals turns slight brown. Next drop in curry leaves and dry red chilly with a dash of hing. Mix in the cooked rice and give it a nice stir. Add salt. Cover for a min and cook. Then add fresh grated coconut and mix well. Remove from flame and serve hot.